Black and White Cookies

Reasons why I need a cookie:

1) Two tests

2) The death of my spatula and utter disarray of my kitchen

The spatula before its tumultuous fall to its death

4) The unintentional murder of my microwave

It has been a hell of a week.

Black and White Cookies

For the Cookies:

2 1/2 cups flour

1 tsp baking soda

1 tsp salt

2/3 cup shaken buttermilk

1/2 tsp vanilla extract

1 cup sugar

2/3 cup butter

2 eggs

Directions:

Preheat oven to 350 degrees

In a separate bowl mix together the flour, baking soda, and salt. In another bowl, combine the buttermilk and vanilla. Cream together the sugar and butter until the mixture is fluffy. Add the eggs one at a time, blend until incorporated. Alternately, add the buttermilk mixture and flour mixture.

Use a 1/4 cup measure and scoop cookie dough onto prepared baking sheet, 2 inches part. These do spread so make sure to put enough room between them. Bake for 15-17 minutes, until the tops spring back when touched.

Let cool with bottoms facing up and prepare the white and black glaze.

White glaze:

2 cups powdered sugar

1 tsp vanilla

1 tsp light corn syrup

2 tbsp hot water

Chocolate glaze:

4 oz semi-sweet chocolate

3 tbsp butter

1 tbsp light corn syrup

Directions for glazes:

Simply combine the ingredients for the white glaze. For the chocolate, combine the chocolate and butter and microwave until it is melted. Add the corn syrup.

Frost the bottom of the cookies, one side black and the other white. Let chill in the refrigerator to allow the glaze to set.